Chongchong Wang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Chongchong Wang has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Dongchao Xie
Department of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
1 shared publication - Haihua Zhang
College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
1 shared publication - Kexin Li
College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, Hangzhou 311300, China
1 shared publication - Peng Jin
National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A & F University, Hangzhou, Zhejiang 311300, China
1 shared publication - Qizhen Du
College of Food and Health Sciences, Zhejiang A & F University, Hangzhou 311300, China
1 shared publication - Weihong Min
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
1 shared publication
Latest Publications
- Open Access
Processing-Induced Changes in Polygonatum Bioactive Compounds: Mechanistic Implications for Gluten Protein Structure and Steamed Bread Quality
This study evaluated how Polygonatum processing affected its functional components, steamed bread quality, and gluten protein structure. Four-cycle extruded Polygonatum (EP-4) significantly enhanced antioxidant activity compared with raw Polygonatum (RP) and improved polysaccharides, flavonoids, and water-soluble extractives retention by 7.56%, 356.62%, and 8.15%, respectively, compared with nine cycles of steaming and sun drying Polygonatum (NP). RP, EP-4, and NP increased steamed bread antioxidant activity in the order NP > EP-4 > RP > control. However, all treatments increased hardness and chewiness while decreasing springiness and cohesiveness. The results suggested that RP limited protein aggregation, potentially through water competition and steric hindrance, whereas EP-4 promoted protein cross-linking, increasing dough stability time by 13.61% at 12% addition. NP showed signs of enhanced protein aggregation, reducing dough stability time by 39.92% and increasing adhesiveness 3.08-fold. SDS-PAGE and SDS-extractable protein analyses showed stronger low-molecular-weight bands and higher SDS-extractable protein content in RP, and band intensity partial recovery under reducing conditions in EP-4. Reduced SDS extractability at higher NP levels was consistent with increased protein aggregation. Overall, Polygonatum affected steamed bread quality via gluten aggregation, and EP-4 generally caused less deterioration than RP and NP.
Open AccessProcessing-Induced Changes in Polygonatum Bioactive Compounds: Mechanistic Implications for Gluten Protein Structure and Steamed Bread Quality
This study evaluated how Polygonatum processing affected its functional components, steamed bread quality, and gluten protein structure. Four-cycle extruded Polygonatum (EP-4) significantly enhanced antioxidant activity compared with raw Polygonatum (RP) and improved polysaccharides, flavonoids, and water-soluble extractives retention by 7.56%, 356.62%, and 8.15%, respectively, compared with nine cycles of steaming and sun drying Polygonatum (NP). RP, EP-4, and NP increased steamed bread antioxidant activity in the order NP > EP-4 > RP > control. However, all treatments increased hardness and chewiness while decreasing springiness and cohesiveness. The results suggested that RP limited protein aggregation, potentially through water competition and steric hindrance, whereas EP-4 promoted protein cross-linking, increasing dough stability time by 13.61% at 12% addition. NP showed signs of enhanced protein aggregation, reducing dough stability time by 39.92% and increasing adhesiveness 3.08-fold. SDS-PAGE and SDS-extractable protein analyses showed stronger low-molecular-weight bands and higher SDS-extractable protein content in RP, and band intensity partial recovery under reducing conditions in EP-4. Reduced SDS extractability at higher NP levels was consistent with increased protein aggregation. Overall, Polygonatum affected steamed bread quality via gluten aggregation, and EP-4 generally caused less deterioration than RP and NP.
- Open Access
Improved Stability and In Vitro Anti-Arthritis Bioactivity of Curcumin–Casein Nanoparticles by Ultrasound-Driven Encapsulation
Curcumin possesses beneficial biological functions, namely anti-inflammation and anti-diabetic functions. However, due to its low solubility and crystallinity, its applications are limited. In this work, curcumin was encapsulated in casein micelles in order to form curcumin-casein nanoparticles by ultrasound treatment (5 min). The ultrasound treatment induced the entry of the hydrophobic groups to the inner micelles and the polar sulfydryl groups to the surface of the micelles in order to form compact curcumin-casein nanoparticles of an appropriate size (100–120 nm) for cellular endocytosis. The product exhibited excellent stability during 8 months of cold storage, 6 days at room temperature, and 2 days at body temperature. Advanced in vitro experiments demonstrated that curcumin-casein nanoparticles displayed significantly greater inhibitory activity against the proliferation and proinflammatory cytokines of human fibroblast-like synoviocyte-osteo arthritis (HFLS-OA) cells and HFLS-rheumatoid (RA) cells than native curcumin due to better cellular uptake as a result of the low crystallinity and the appropriate nano-size of the nano-form. The results provide a reference for the use of ultrasound treatment to encapsulate other drug molecules and curcumin-casein nanoparticles as potential treatment for arthritis.
Open AccessImproved Stability and In Vitro Anti-Arthritis Bioactivity of Curcumin–Casein Nanoparticles by Ultrasound-Driven Encapsulation
Curcumin possesses beneficial biological functions, namely anti-inflammation and anti-diabetic functions. However, due to its low solubility and crystallinity, its applications are limited. In this work, curcumin was encapsulated in casein micelles in order to form curcumin-casein nanoparticles by ultrasound treatment (5 min). The ultrasound treatment induced the entry of the hydrophobic groups to the inner micelles and the polar sulfydryl groups to the surface of the micelles in order to form compact curcumin-casein nanoparticles of an appropriate size (100–120 nm) for cellular endocytosis. The product exhibited excellent stability during 8 months of cold storage, 6 days at room temperature, and 2 days at body temperature. Advanced in vitro experiments demonstrated that curcumin-casein nanoparticles displayed significantly greater inhibitory activity against the proliferation and proinflammatory cytokines of human fibroblast-like synoviocyte-osteo arthritis (HFLS-OA) cells and HFLS-rheumatoid (RA) cells than native curcumin due to better cellular uptake as a result of the low crystallinity and the appropriate nano-size of the nano-form. The results provide a reference for the use of ultrasound treatment to encapsulate other drug molecules and curcumin-casein nanoparticles as potential treatment for arthritis.